Entree: Argentina – Cuyo – Humita en Chala (Steamed corn-and-cheese pudding wrapped and cooked in corn husks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (540 g) fresh corn kernels (about 8 medium ears)
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 4 tbsp (60 g) unsalted butter
- 1 cup (240 ml) whole milk
- 2 large eggs, approx. 3.5 oz (100 g) total
- 8 oz (225 g) queso fresco, crumbled
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) granulated sugar
- 2 tbsp (8 g) chopped fresh basil (or fresh parsley)
- 12–16 corn husks (soaked in warm water until pliable; about 8–12 oz (225–340 g) total)
- 2 tbsp (30 ml) neutral oil for sautéing
- Kitchen twine or thin strips of husk for tying

Show original ingredient measurements

- 4 cups (540 g) fresh corn kernels (about 8 medium ears)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 tbsp (60 g) unsalted butter
- 1 cup (240 ml) whole milk
- 2 large eggs, approx. 3.5 oz (100 g) total
- 8 oz (225 g) queso fresco, crumbled
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) granulated sugar
- 2 tbsp (8 g) chopped fresh basil (or fresh parsley)
- 12–16 corn husks (soaked in warm water until pliable; about 8–12 oz / 225–340 g total)
- 2 tbsp (30 ml) neutral oil for sautéing
- Kitchen twine or thin strips of husk for tying

Instructions

1. Prepare the husks: soak corn husks in warm water for 30 minutes to make pliable; drain and pat dry.
2. Sauté aromatics: heat oil and 2 tbsp (30 g) butter in a skillet over medium heat, add the chopped onion and a pinch of salt, and cook until soft and translucent, about 6–8 minutes. Cool slightly.
3. Process corn: reserve 1 cup (135 g) of corn kernels whole. Place remaining corn kernels in a food processor and pulse to a coarse purée (not completely smooth).
4. Combine filling: in a large bowl, mix the corn purée, reserved whole kernels, sautéed onion, milk, eggs, crumbled queso fresco, remaining 2 tbsp (30 g) butter, baking powder, sugar, basil, salt, and pepper until well combined.
5. Build humitas: lay a soaked husk flat, place about 1/2 cup (approx. 135 g) of the corn mixture in the center of each husk, fold sides over to enclose, then fold up the bottom and tie the top with twine or a husk strip. Repeat until mixture is used.
6. Steam: arrange the wrapped humitas upright in a large steamer or large pot fitted with a rack, add boiling water to just below the rack, cover, and steam over medium heat for 45–60 minutes until set and firm.
7. Rest and serve: remove from steam, let rest 5 minutes, untie and serve warm directly from the husk.